From the Farmers Market Basket email newsletter / website
12 ounce bag of fresh cranberries, rinsed and picked over
1½ cups sugar
½ cup of juice (apple, cranberry, orange)
½ cup water
3 – 8 oz. jelly jars
Combine all of the ingredients in a large, heavy saucepan and bring to a boil. Reduce heat and simmer about 20 minutes.
Either store in fridge / freezer or can. Traditional canning: wash jars and lids, then pour hot jam into jars. Tighten lids to finger tight, then process in boiling water for 10 minutes. Remove from water and place on counter. Jars should seal within 24 hours.
About Me
- C M
- A lifelong reader and sometime reviewer, I wanted somewhere to collect all my reviews in a single place in order to track books and authors I like and those I wish to avoid. As far as spiders go. . . .I can't help it - I'm a little strange like that. They eat bugs and leave beautiful webs to glisten in the dew. And some of them like a black and yellow garden spider or cobalt blue tarantula are beautiful to look it. (Mind you - I prefer to just view spiders, not actually hold or pet them).